Pumpkin Pie No churn

Ice Cream

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2 cups heavy cream, whipped to stiff peaks
1, 14 ounce can sweetened condensed milk
1 cup pumpkin Puree
1 teaspoon pumpkin pie spice
1/4 cup Torani Pumpkin Pie syrup (optional)

1 teaspoon vanilla extract


Combine sweetened condensed milk, pumpkin puree, syrup, spices and vanilla in a large bowl and whisk until well combined.

Fold half of the whipped cream into the milk mixture slowly as to not deflate the whipped cream.

Fold in the remaining whipped cream until well combined.

Pour ice cream mixture into a loaf pan that has been triple lined with plastic wrap, allowing the ends of the wrap to extend over the edges of the pan.

Tap the pan slightly to release any air bubbles.

Cover surface with plastic wrap and seal.

Freeze for at least 6 hours but overnight is best.

​                                                                         ENJOY!

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